Plant Gourmet: Conversations with the chefs creating the finest plant-based cuisine

In this episode I talk to Guy Vaknin of Beyond Sushi, the plant-based sushi mini-chain in NYC. Guy has massively high standards and a great attention to detail, that is combined with an ability to make beautiful, tasty plant-based food. Find out how he's scaling Beyond Sushi while keeping the ethos of "a perfect bite, every time"

This episode features something completely different. Elizabeth’s Gone Raw is a Friday-night-only prix fixe raw plant-based restaurant in Washington DC. I talk to Elizabeth Petty, the owner, and chef Francisco Hernandez, sitting in the Federalist-era townhouse that houses the space. Francisco is a goldmine of techniques and tips for anyone trying to make high-end plant-based food.

I talk to Ravi DeRossi and Daphne Cheng, while sitting in Ravi’s restaurant Mother of Pearl in the East Village. Ravi made a bold announcement at the end of 2015: to turn his 15 restaurants and bars 100% plant-based. He reached out to Daphne to make it happen.

Scott is Director of Culinary Operations at Matthew Kenney Cuisine, working with Matthew to recently open Arata in Maine, 00+Co in New York, and Plant Food & Wine in Miami. In this first episode of Plant Gourmet I uncover Scott's winding journey from his early days in the garden, to musical world tours, to beautiful food, a path that bears Scott's signature: bringing the best out of plants.